Recipe by l0ve2c00k
One of Puerto Rico's signature dishes. It can be main, side dish or just an appetizer. The Cod is finely chopped, therefore, the flavor is not so strong. Very high in calories but worth having at least two once a year!
- 1⁄4 lb cod
- 3⁄4 cup flour
- 1⁄2 teaspoon baking powder
- 1⁄3 teaspoon salt
- 3⁄4 cup water
- 1 garlic clove
- 2 leaves culantro (cilantro)
- 1 (2 g) package sazon goya con culantro y achiote
- pepper, to taste
- 1⁄2 cup vegetable oil
Directions See How It's Made
- Cut the cod fish in small chunks, place in a pot, cover with water and boil on high for 15 minutes.
- Drain, debone, wash and shred.
- In a bowl, combine flour, salt and baking powder.
- Make a little well in the center. Pour the water slowly and mix to make a thick like sauce.
- Add the pepper and sazón and stir well.
- In a mortar, crush the garlic and culantro leaves. Add to the mix.
- Add the shredded bacalao and mix well.
- In a frying pan, pre-heat the vegetable oil.
- Fry the bacalaitos on high heat by dropping big spoonfuls in hot oil.
- Turn as needed.
- Bacalaitos are done when they are golden.
- Drain in paper towels.